Instructions

1. Heat the broth.
   
2. Finely chop the onion.
   
3. Melt a bit of butter in a pot and sauté the onion and rosemary leaves over low heat, stirring often, until the onion becomes translucent.
   
4. Meanwhile, peel and dice the pumpkin and potatoes. When the onion is translucent, add the pumpkin and potatoes to the pot and sauté for a couple of minutes, stirring often.
   
5. Pour in 3 ladles of broth and stir. Cover the pot and cook over medium heat for 20-25 minutes, or until the vegetables are tender. Add more broth if necessary.
   
6. A few minutes before the vegetables are done, cut the bread into cubes and toast them in a pan.
   
7. When the vegetables are cooked, remove the pot from the heat. Add the cream and use an immersion blender to puree the vegetables until smooth. If the soup is too thick, add a bit more broth. If it’s too thin, simmer it over medium heat until the desired consistency is reached.
   
8. Serve the soup garnished with croutons, black pepper, and a sprig of rosemary.